Diced beets with orange zest and yogurt sauce

• 1 lb. beets, peeled and cut into 1/4-inch cubes
• 1/4 cup cider vinegar
• zest of 1 orange, grated (about 1 tbsp.)
• 1/4tsp. ground mace
• 1/4 tsp. ground cloves
• 1/4 tsp. salt
• freshly ground black pepper
• 1/4 cup plain low-fat yogurt
• 2 tbsp. fresh orange juice
• 1 tsp. honey

Preheat the oven to 375⁰ F. In an 11/2-quart ovenproof casserole with a lid, combine the beets, vinegar, 1/2 cup of water, orange zest, mace, cloves, salt and pepper. Bake the beet mixture, covered, for one hour. Meanwhile, to make the sauce, mix together the yogurt and orange juice in a small bowl. Refrigerate the sauce until ready to serve. Remove the beets from the oven and stir in the honey. Serve immediately, topped with the yogurt sauce. Serves 4